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Vegan Soy Sauce

Traditional soy sauce is not always vegan, but many brands today are made from vegan friendly ingredients soybeans, wheat, salt, and water, which are fermented for several months. Some manufacturers also add caramel color or other additives to the sauce. However, some soy sauces contain ingredients which has been the source of debate among vegans as to whether we can trust the companies completely. 

As a vegan, it's always great to find ingredients that can enhance the flavor of your plant-based meals. And when it comes to adding a touch of Asian inspiration, there's no better ingredient than soy sauce. This sauce has been a staple in the kitchens of China for centuries, spreading its popularity throughout East Asia and eventually the rest of the world.

Soy sauce is incredibly versatile and can be used in a variety of ways, from a cooking ingredient to a condiment. It's no wonder it's become a staple in modern kitchens everywhere. And with this guaranteed 100% vegan adaptation of soy sauce, even the most cautious vegans can enjoy the full range of flavors this sauce has to offer. So, let's dive into this delicious recipe!


This works really well with any stir fry or vegan sushi you may make.


Vegan Soy Sauce

Ingredients
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons dark molasses
  • 1/4 teaspoon ground ginger
  • 1 pinch white pepper
  • 1 pinch garlic powder
  • 1 1/2 cups vegetable stock
  • Pinch of salt (to taste)

Instructions

  1. In a medium saucepan, add 4 teaspoons of balsamic vinegar and 2 teaspoons of dark molasses.
  2. Stir in 1/4 teaspoon of ground ginger, 1 pinch of white pepper, and 1 pinch of garlic powder.
  3. Pour in 1 1/2 cups of vegetable stock and stir to combine all ingredients.
  4. Place the saucepan on medium heat and bring the mixture to a gentle boil.
  5. Reduce heat and let the sauce simmer for 5-7 minutes, or until it starts to thicken slightly.
  6. Season the sauce with a pinch of salt to taste.
  7. Serve the sauce warm over your favorite dishes.

Let cool to room temperature, and transfer to a bottle for use.


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